I am obsessed with the Cooking Channel in case you hadn’t realized that yet. I love watching the traditional cooking shows because so many recipes from traditional cultures follow the same dietary guidelines that I employ in my life! They know how to spice things up, enjoy fresh ingredients, and pair foods well for digestion. Of course most people aren’t thinking about that when they are watching these shows, but I notice these things! One show I’m hooked on right now is “French Food At Home.” One day, after picking up the CSA veggies, she was cooking radishes with peas and dill. I had just picked up radishes and dill! Perfect for trying out a new recipe and using up all my goodies. This recipe is a variation on her original.
Radishes and Peas w/Dill
- 2 tablespoons grassfed butter
- 2 bunches radishes, quartered or sliced
- 2 cups frozen peas
- 1/4 cup chicken stock
- Salt and freshly ground black pepper
- 2 green onions, thinly sliced
- Generous handful chopped fresh dill
Melt the butter in a saute pan and gently cook the radishes until half cooked. Add the peas with the chicken stock. Continue cooking until the peas and radishes are tender. Season, and scatter over the green onions and dill.
After making the daikon fritters last week, my senses have been craving some good ole hash. It’s perfect for breakfast, and I will most definitely be eating mine accompanied with bacon and eggs!
Turnip and Potato Hash
- 3 turnips, peeled and shredded
- 3 purple potatoes, shredded
- 1 garlic clove, diced
- 1/2 onion, diced
- 1 tsp paprika
- salt and pepper
- oil for frying (I used the bacon grease from making my bacon to go with it!)
Heat skillet over medium high heat with the oil in the pan. Add all the ingredients into the skillet and fry up until it meets your standards for hash crispy-ness.
As for all that zucchini, get ready. There will be more to come. Check out my zucchini bread in the recipe section! Mine from last year ALMOST made it through to this season. Make sure you make and freeze it while you can!